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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake

Cozy up with this soft and delicious pumpkin spice coffee cake with a crumble topping. Perfect for fall mornings!
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Servings 16
Calories 186 kcal

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1/3 cup brown sugar
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup coconut oil, melted
  • 1 cup pumpkin puree (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 tbsp vanilla extract
Crumble Topping
  • 1/4 cup coconut oil
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice

Instructions
 

  • Preheat oven to 350F and line a 9x9 baking dish with parchment paper.
  • In a medium bowl, add all dry ingredients and mix to combine.
  • In a large bowl, add eggs and whisk. Add remaining wet ingredients and mix to combine.
  • Add dry ingredients to wet ingredients and stir to combine. The batter will be thick. Pour into baking dish and spread evenly.
  • In a separate small bowl, mix crumble topping ingredients until a crumbly, sandy texture forms. Sprinkle evenly on top of the batter.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • Let cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool. Once cooled, slice into 16 equal squares.

Video

Notes

If Gluten-free, you can absolutely sub gluten-free all purpose flour.